This is an excellent double crust cherry pie. You can make it with fresh or frozen cherries, but in my experience this pie is better with fresh. It's worth all of the pitting. Of course sometimes (most times) fresh is not an option, so if you have to go with frozen, make sure to thaw them and drain before using. If you leave them frozen they'll release too much juice. The filling will seep over the edge and be runny.
Cherry Crumb Pie
As much as I love making double crust pies, I don't always have enough dough for a lattice and have to go for a crumb topping instead. This recipe works just fine with a crumb topping. To make it as Cherry Crumb Pie rather than Double Crust Cherry Pie, replace the second pie crust with the crumb topping (below and in the notes) and omit the 3 tablespoons of butter.
Cherry Crumb Topping
- ¼ cup all-purpose flour
- ⅓ cup brown sugar
- ½ cup old fashioned oats
- Pinch of salt
- Pinch of cinnamon
- 3 tablespoons unsalted butter, softened.
Mix all the ingredients together until crumbly and sprinkle over the pie before baking. Use the same bake times given for the double crust, but watch the crumb topping closely. You will most likely need to shield it with foil after the first 30 minutes of baking.
Recipe
Excellent Double Crust Cherry Pie
Ingredients
- Double Crust – Pillsbury Roll Out or Favorite Homemade Recipe
- 1 scant cup granulated sugar a little less than 7 oz
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 pounds fresh dark sweet cherries, pitted (5 cups) (see note about frozen)
- 3 tablespoons fresh lemon juice
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 tablespoons unsalted butter cut into small bits
- 1 tablespoon milk
- Sugar for sprinkling on top
Instructions
- Preheat oven to 425 degrees F. Put a heavy duty rimmed baking sheet in the oven so that it heats with the oven.
- Stir sugar, cornstarch, and salt in a mixing bowl to blend. Stir in cherries.
- Stir lemon juice, almond extract and vanilla extract together. Pour over cherry mixture and stir to mix. Transfer to pie shell and dot with the bits of butter.
- Roll out half the dough and press into a 9 inch deep dish pie plate (I use glass). Put cherry filling inside. Roll out second half of dough and cut out strips. Arrange a lattice of strips across top of pie.
- Brush strips lightly with milk and sprinkle with sugar.
- Place pie on the preheated rimmed baking sheet and bake 15 minutes at 425 F.
- Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer(check at 40 minutes).
- Transfer pie to rack and cool completely.
Notes
Cherry Crumb Topping Variation
- ¼ cup all-purpose flour
- ⅓ cup brown sugar
- ½ cup old fashioned oats
- Pinch of salt
- Pinch of cinnamon
- 3 tablespoons unsalted butter, softened.
Katy says
Trader Joes sells fantastic sour morello cherries in large jars.
Ellie says
Well, I have cherries in my freezer frozen from last spring's crop. I may just have to try this for Christmas day.
Joanna says
cherry pie is my favorite pie in the world!!! this looks amazing. i remember there was a pie contest on the food network and the winning pie was cherry. i've always wanted to make her recipe to see if it really is the best pie in america.
Todd says
I had this last night, and I can report back that this was fantastic.
VeggieGirl says
GORGEOUS pie!!! I miss cherries - they're not in season here 🙁
Sue says
My husband absolutely, positively adores cherry pie. Fresh sour cherries are such a treat, and so difficult to come by. I"m glad your pie was such a success!
JenJen says
Ohhhh, cherry pie. One of my favorites! That looks wonderful! Thanks!!!
Jen
Katrina says
Cherry is one of my favortie pies and was always my dad's favorite. I've never made one that, shhh, wasn't from a can (love that stuff), but someday really need to try the real thing. Great lattice job, I'm never good at that.